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Sweet delights for Diwali
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Mohanthal...
Dil tujhpe aaya...
Ingredients:
For gram crumbs:
250 gms. gram flour
1 tbsp. ghee
3 tbsp. milk
For mava (khoya):
50 gms. khoya
To proceed:
3/4 cup curds
200 gms. sugar
1/2 tsp. cardamom powder
1/5 tsp. crushed saffron
150 gms. pure ghee
To decorate:
Silver foil or crushed almonds and pista mixed.
Method:
For crumbs:
- Rub in flour, ghee and milk. Press down with palm, keep aside 5 minutes.
- Pass mixture through a large holed sieve. Crumbs should form.
- Keep aside.
For mava:
- Put khoya in a heavy saucepan, cook till crumbly.
- Stir continuously. Keep aside.
Syrup to be made simultaneously:
- Put sugar and 2/3 ratio water, boil to 2 1/2 thread syrup.
- Follow procedure shown above.
- Add saffron soaked and rubbed in 2 tsp. water.
- Bring back to 2 1/2 thread consistency.
To proceed simultaneously with syrup:
- Put ghee in large pan, add crumbs.
- Stir and roast till aroma exudes and is golden.
- Add curds and stir gradually.
- Add mava, cardamom, mix well.
- Remove from fire. Add syrup, mix well gradually.
- Do not stir too vigorously, or it will turn hard.
- Pour into a greased thali (large, vertical edged plate).
- Tap lightly and shake gently to spread.
- Allow to cool slightly.
- Apply silver foil or sprinkle crushed nuts.
- Cool. Cut into squares.
- Store in airtight container.
Nariyal ki burfi...
Piya ki khwahish
Ingredients:
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
Ghee for greasing plate
Method:
- Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown above.
- Warm coconut in heavy saucepan, pour in the syrup.
- Stir well and cook till soft lump forms.
- Spread in a greased plate. Cool.
- Sprinkle cardamom powder (optional).
- Cut into squares, store in airtight container.
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